Best 6 Rons Swiss Meringue Buttercream Recipes

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Rons swiss meringue buttercream is a rich, creamy, and incredibly flavorful frosting that is perfect for cakes, cupcakes, and other desserts. Made with a combination of egg whites, sugar, and butter, this frosting is light and airy, with a smooth and velvety texture. The key to making the perfect rons swiss meringue buttercream is to beat the egg whites and sugar until they are stiff peaks, and then gradually beat in the butter until it is smooth and creamy. With a few simple ingredients and a little bit of time, you can create a delicious and impressive frosting that will take your desserts to the next level.

Check out the recipes below so you can choose the best recipe for yourself!

SWISS MERINGUE BUTTERCREAM



Swiss Meringue Buttercream image

This is absolutely the best icing I have ever made.

Provided by Bev Ottone

Categories     Desserts     Frostings and Icings     Buttercream

Time 30m

Yield 80

Number Of Ingredients 6

1 teaspoon lemon juice, or as needed
4 cups white sugar
2 cups egg whites
5 cups unsalted butter, cut into cubes
2 tablespoons pure vanilla extract
¼ teaspoon salt

Steps:

  • Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of grease. Add sugar and egg whites to the bowl.
  • Whisk sugar and egg whites together in the bowl of the stand mixer over simmering water, whisking constantly but gently, until temperature reaches 140 degrees F (60 degrees C), about 10 minutes. Return bowl to the stand mixer.
  • Whisk sugar-egg white mixture in the stand mixer fitted with the whisk attachment until mixture is thick, glossy, and temperature of outside of bowl is room temperature. Change attachment to the paddle attachment and continue mixing on low speed. Add butter, 1 cube at a time; mix until silky-smooth. If mixture curdles, continue mixing and it will return to smooth.
  • Pour vanilla extract and sprinkle salt into butter-sugar mixture; beat until fully incorporated.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 10.1 g, Cholesterol 30.5 mg, Fat 11.5 g, Protein 0.8 g, SaturatedFat 7.3 g, Sodium 18.9 mg, Sugar 10.1 g

SWISS MERINGUE BUTTERCREAM



Swiss Meringue Buttercream image

Provided by Ron Ben-Israel

Categories     dessert

Time 30m

Yield about 2 quarts buttercream

Number Of Ingredients 4

9 large egg whites, room temperature
1 1/2 cups sugar
1 1/2 pounds unsweetened butter (6 sticks), softened but still cool
Optional flavoring: extracts, melted chocolate, liqueurs, fruit and fruit purees, broken cookies, chopped candy, nut pastes, instant coffee

Steps:

  • Place the egg whites and sugar in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm.
  • Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes.
  • Beat in small pieces of the cool but soft butter on low speed. The mixture may "curdle" before coming together. Add vanilla extract or other flavorings if desired. Rebeat occasionally while frosting the cake to maintain a smooth texture.

1: 2: 3: SWISS MERINGUE BUTTERCREAM



1: 2: 3: Swiss Meringue Buttercream image

The best icing for a cake. Recipe from www.dyannbakes.com site is no longer so need to put it up here so I don't lose it! http://youtu.be/uBBoRMWcfNc

Provided by Dyenana

Categories     Dessert

Time 20m

Yield 8 cups

Number Of Ingredients 4

1/2 cup egg white
1 cup granulated sugar
1 1/2 cups unsalted butter, cut into cubes
1 pinch salt

Steps:

  • Put sugar, salt and egg whites in the heatproof bowl, and set over a pan of simmering water. Whisk constantly until sugar is dissolved, and mixture registers 140F on an instant-read thermometer. If the sugar is not completely melted, your final product will be grainy.
  • Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and bowl is cool to the touch, about 10 minutes. Continue beating until stiff, glossy peaks form. Meringue will be white with a bright sheen AND very sticky.
  • Reduce speed to medium-low; add butter a few cubes at a time, beating well after each addition. If the meringue is not cool enough it will completely melt the butter.
  • Continue beating till all the butter is incorporated. At one point the mixture will look "broken" looking watery and separated like curdled milk. Continue mixing it will all come together I promise.
  • Beat in vanilla or other flavorings or color paste. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.

Nutrition Facts : Calories 409.8, Fat 34.5, SaturatedFat 21.9, Cholesterol 91.5, Sodium 49.5, Carbohydrate 25.1, Sugar 25.1, Protein 2

QUICK SWISS MERINGUE BUTTERCREAM



Quick Swiss Meringue Buttercream image

Use this Swiss Meringue Buttercream recipe for our Number-Themed Mini Birthday Cupcakes, "Who's Counting?" Birthday Cake, or Pastel Layer Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Time 30m

Yield About 10 cups (enough for 7 dozen Number-Themed Mini Birthday Cupcakes, 1 "Who's Counting?" Birthday Cake, or 1 Pastel Layer Cake)

Number Of Ingredients 6

2 1/4 cups sugar
10 large egg whites, room temperature
Pinch of salt
8 sticks unsalted butter, room temperature, cut into small pieces
1 tablespoon pure vanilla extract
Gel-paste food coloring (optional)

Steps:

  • Heat sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water, whisking, until sugar dissolves, about 2 minutes.
  • Return bowl to mixer, and whisk, gradually increasing speed from low to medium-high, until stiff, glossy peaks form, about 10 minutes. Reduce speed to medium. Add butter, a few pieces at a time, whisking well after each addition. Whisk in vanilla. Switch to a paddle attachment. Beat until air bubbles are gone, 2 to 3 minutes more.
  • Beat in food coloring, 1 drop at a time, until desired color is achieved. (If making more than 1 color, divide buttercream and work in batches.)

EASY SWISS MERINGUE BUTTERCREAM



Easy Swiss Meringue Buttercream image

This buttercream is light and fluffy and good for those who don't like a sickeningly sweet American buttercream. Make sure you use real egg whites and not pasteurized egg whites (such as Egg Beaters®). They are heat processed and will not whip into a meringue.

Provided by Tanya Rosario

Categories     Desserts     Frostings and Icings     Buttercream

Time 30m

Yield 48

Number Of Ingredients 8

⅓ cup white sugar
2 tablespoons water
2 large egg whites, at room temperature
¼ teaspoon cream of tartar
2 tablespoons white sugar
2 cups unsalted butter, at room temperature
¾ cup confectioners' sugar
1 teaspoon almond extract

Steps:

  • Heat 1/3 cup sugar and water over medium heat until sugar is dissolved and syrup just starts to bubble. Remove from heat.
  • Pour egg whites into a stand mixer fitted with the whisk attachment. Beat until foamy. Add cream of tartar and beat until soft peaks form. Beat in 2 tablespoons sugar. Increase speed to high and beat until stiff peaks form.
  • While the egg whites are beating, return the syrup to high heat. Cook until an instant-read thermometer inserted into the syrup reads 248 degrees F (120 degrees C). Pour syrup carefully into the stiff egg whites, with the mixer running on low. Increase speed and beat until meringue is thick and shiny and the bowl is cool to the touch.
  • Beat butter and confectioners' sugar in a separate bowl until smooth. Beat in meringue until thoroughly mixed. Add almond extract.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 3.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.2 g, SaturatedFat 4.9 g, Sodium 3.4 mg, Sugar 3.8 g

LEMONY SWISS MERINGUE BUTTERCREAM FROSTING



Lemony Swiss Meringue Buttercream Frosting image

Use this buttercream to frost "Whisk Kid" blogger Kaitlin Flannery's colorful Rainbow Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes enough for one 9-inch-round six-layer cake

Number Of Ingredients 8

9 large egg whites
1 3/4 cups sugar
2 cups (4 sticks) unsalted butter, cut into small pieces, room temperature
2 teaspoons pure lemon extract
5 large egg whites
1 cup sugar
1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
1 teaspoon pure lemon extract

Steps:

  • Make the filling and crumb coat: Cook egg whites and sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved. Transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until mixture is room temperature. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition.
  • Remove whisk attachment and switch to paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in lemon extract.
  • Make the frosting: In a clean saucepan and bowl of an electric mixer, repeat process in step 1.

Tips:

  • For the best results, use high-quality ingredients. This includes using real butter, not margarine, and pure vanilla extract, not imitation.
  • Make sure the butter and cream cheese are at room temperature before you start mixing them. This will help them to cream together smoothly.
  • Don't overbeat the meringue. If you overbeat it, it will become grainy and lose its glossy shine.
  • Add the meringue to the butter mixture gradually, beating on low speed until it is just combined. If you add it all at once, the meringue will deflate and the buttercream will be runny.
  • If you are using the buttercream to frost a cake, chill it for at least 30 minutes before using. This will help it to hold its shape and prevent it from becoming too soft.

Conclusion:

Swiss meringue buttercream is a delicious, versatile frosting that can be used on a variety of cakes and cupcakes. It is relatively easy to make, but it does take some time and effort. If you are looking for a frosting that is both delicious and beautiful, Swiss meringue buttercream is a great option.

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